Healthy Slow Cooking

Vegan Slow Cooker Veggie Loaf

Fri, 11 Sep 2020 18:52:30 GMT

While there’s nothing wrong with a traditional lentil loaf, sometimes you need to jazz up your slow cooker veggie loaf a bit! Mine uses kidney beans, oats, pecan, and mushrooms to make the base and lots of goodies to flavor it up.

Photo by Kate Lewis

What size slow cooker does the recipe call for?

On my blog, and in the Revised Vegan Slow Cooker Cookbook, all the recipes us a 4 quart slow cooker unless otherwise stated.

If you cook this in a 6 quart I would recommend doubling the recipe and cook it the first time while you are doing other things at home so you can keep an eye on it. It will cook much faster because it will be spread thinner.

What’s my favorite slow cooker?

Well, I keep having them and they keep discontinuing them! But through all of the 3 in ones where you can use it as a 2, 4, or 6 quart, my 3.5 quart Cusinart has outlasted them all. I love it!

I want to make this recipe in an 8 quart slow cooker….

My recommendation then, is to put the loaf in a loaf pan or cake pan that fits inside your large slow cooker. Add a short rack underneath or take some aluminum foil roll into a snake and make the ends meet.

Photo by Kate Lewis

What is good to serve with vegan veggie or lentil loafs?

Steamed veggies, mashed potatoes are traditionally served with a veggie loaf, but here are a few other sides you might want to try:

Photo by Kate Lewis

I don’t eat or have x,y,z on hand…

You can use this recipe as a base and switch out different cooked grains, beans, lentils, and nuts to make your own creation!

Leave out the nuts and add extra pulsed oats in their place to make this nut-free. Substitute any cooked bean and in place of mushrooms try sauted eggplant.

Vegan Slow Cooker Veggie Loaf

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 7 hours

Additional Time: 30 minutes

Total Time: 7 hours 50 minutes

This loaf was inspired by Vegan Lunch Box’s Magical Loaf Studio website. I combined about four recipes and added a few things on top of that. You can add almost anything you have on hand, so it’s a great way to use up leftovers!

gluten-free option*, soy-free, no oil added option**, nut-free option***

Photo by Kate Lewis

Ingredients

Loaf Ingredients:

1 can(15 ounces, or 425 g) kidney beans, drained but reserve the liquid
1 cup (110 g) rolled oats, pulsed into (*use gluten-free)
½ cup (55 g) pecans (***sub extra pulsed oats to make nut-free)
¼ cup (60 ml) liquid from kidney beans (or aquafaba)
1 medium portobello mushrooms with gills removed, minced
2 tablespoons (6 g) nutritional yeast
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) vegan Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground rosemary

Ketchup mixture:

½ cup (120 g) ketchup
3 tablespoons (45 g) brown sugar
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 ml) vegan Worcestershire sauce

Instructions

Note: The only reason to do the night before tasks is to make it easier for you to throw together in the am. You can do the night before and morning instructions all at the same time if you want.

This recipe is for a 3 or 4 quart slow cooker. If you cook it in a larger one the cooking time will be much less!

The night before: Mix all the loaf ingredients together, and store in the fridge until the morning. Also mix together the ingredients for the topping, and store in a separate container in the fridge.

In the morning: Oil the crock of your slow cooker **or line with parchment paper. Pat the loaf mixture into the slow cooker. Cook on low for 7 to 9 hours.

30 to 45 minutes before serving: Spread the ketchup mixture over the top of the
loaf.

Recommended Products

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 98Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 556mgCarbohydrates 20gFiber 4gSugar 6gProtein 4g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.

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Chile Pepita Idaho® Potato Veggie Burgers

Sun, 30 Aug 2020 14:50:58 GMT

If you are looking for a vegan veggie burger that’s as simple to make as it is inexpensive, you are right where you need to be! Chile Pepita Idaho® Potato Veggie Burgers use potato and black beans as the base that get dressed up with pepitas (pumpkin seeds), chili puree, and spices. It’s easy make veggie burgers from scratch at home!

This is another in my series of posts sponsored by the Idaho Potato Commission. I’m always amazed at how versatile and healthy potatoes are!

What is the best veggie burger?

Now that’s a personal question and it will be different for me than you. As far as store-bought burgers go, I love a black bean patty and prefer them over the plant-based meat ones that are popular in fast food restaurants. Cheryl loves Beyond Burgers, but she’s coming around to black bean burgers the longer she’s plant based.

I will say homemade veggie burgers are great because you can season them to suit your taste. I find a ton of veggie burgers bland. With all that said these potato burgers have been my new favorite since I made them the very first time!

Are all vegan burger processed? Are any veggie burgers healthy?

You’ve probably heard a ton in the media the past year or two about overly processed vegan burgers. They are talking mostly about Impossible or Beyond burgers. While they are a great way to transition from eating meat to becoming vegetarian or vegan, they aren’t very healthy. They are high in fat and the most processed of vegan food.

On the other side is a burger like this Chile Pepita Potato Burger. It’s made with 100% whole food plant based ingredients. Most homemade vegan burgers are very healthy using beans, vegetables, and other wholesome ingredients.

Are veggie burgers vegan? Gluten-free?

That’s the catch – all veggies burgers are not vegan. Many store-bought burgers have egg in them, so be sure to check the ingredients even if they proclaim dairy-free they may contain egg.

In the same vein, all store-bought vegan burgers aren’t gluten-free. Many are though, so don’t give up hope! Just check for wheat ingredients, especial wheat gluten.

All of these are great reasons to make your own vegan burgers. Be sure to check out my recipes for pumpkin burgers, Avocado Chili Bean Veggie Burgers, or go minimalist and make my butternut squash burger.

How do you make veggie burgers taste better?

If you are starting with a store-bought veggie burger, topping are the answer. Don’t skim on vegan mayo, sriracha, mustard, and other condiments.

Think outside of the box with topping like pineapple, avocado, air fried onion rings or okra straws.

If you’re making a homemade vegan veggie burger flavor can start within. In my pepita potato burger I rehydrate guajillo chilies to add a punch of flavor and add in dried ancho chili powder too. The point is that if you make a burger you can taste the mixture and season it until it’s perfect for you!

How do you bind vegan burgers or make them stick together?

In these potato burgers we are using the potato, mashed black beans, and ground flax seed to bind them. In some burger recipes you may use a cooked grain like rice, millet, or quinoa. In my pumpkin burger recipe I use rolled oats.

You can use any vegan egg, but I like to mix my flax seed in without adding warm water so it will soak up any extra liquid from the potatoes or beans.

Why is my burger mushy?

You didn’t use enough dry ingredients. If you don’t want to add more ground flax seed or flour, try adding chopped seeds like sunflower or pepita.

Another reason is that you didn’t drain your beans or veggies enough. It’s better to start with well-drained ingredients and add liquid as needed. It’s much harder to add in dry until the texture is perfect.

What goes with burgers or veggie patties besides fries?

Potato salad is one of my favorite sides for burgers and other sandwiches. I always cook a few whole potatoes on Sunday for the week. That means that I can whip up a potato salad in minutes with vegan mayo, a little mustard, and some pickle relish.

Cole slaw is another fav of mine and you could give it a southwest twist by adding some salsa to it!

Here are a few of my favorite potato salad recipes:

Chile Pepita Idaho® Potato Veggie Burgers

Yield: 16 (1/2 cup) burgers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

There’s no need to go to the store to buy veggie burgers. Especially when you can make them easily with wholesome and inexpensive ingredients like the amazing potato.

Don’t be intimidated by the long ingredient list, two thirds of it is just powders and spices that make them so tasty!

Ingredients

Main Bulk Ingredients

4 cups medium Idaho® potato chunks, peel before cutting into chunks
3 cups water, for cooking
3 whole (4-inch long) dried guajillo or New Mexican chile peppers, stem and seeds removed
1 ½ cups cooked black beans, drained well (or 1 15-oz can rinsed and drained)
¾ cup pumpkin seeds or pepitas, toasted and chopped but not pureed

Flavor Ingredients

½ cup nutritional yeast
¼ cup ground flaxseed
2 teaspoons Mexican oregano or marjoram
2 teaspoons ground ancho chile powder, or other mild chile
2 teaspoons salt
1 ½ teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground chipotle powder, you can use more to make these spicy

Instructions

Add the potato chunks, water, and chilies to a pot and bring to a boil. Cover and turn the heat to medium low until the potatoes can just be pierced by a fork.

Set a colander over a large bowl. Pour in the potato chile mixture. Take the chilies out and put into a small food processor with ¼ cup of the cooking water. Puree as much as you can, but it’s fine to have pieces left.

Make sure that you really drain the excess liquid from the beans and potatoes. If there’s too much moisture you may need more flaxseed to tighten the mixture up later.

Add the black beans and cooked potatoes to a large mixing bowl with the chile puree and mash with a potato masher until almost smooth. It’s fine to have bits and pieces of the chile mixed in.

Mix in the chopped pepitas (pumpkin seeds), nutritional yeast, ground flaxseed, Mexican oregano or marjoram, ground ancho chile powder, salt, ground cumin, garlic powder, onion powder, smoked paprika, and ground chipotle powder.

Measure out ½ cup of the mixture to form a patty, then form into circles that are ½ inch thick. I like to use a ½ cup large cookie scoop because that helps them to be more uniform.

Preheat the oven to 350°F.

Prepare 2 large sheet pans with parchment or spray with oil so the patties don’t stick.

Bake for 25 minutes, take the sheet pan out of the oven, flip the burgers, and bake for 25 more minutes.

Notes

Cook these ahead of time and you can heat up on a grill, the air fryer in the oven, or in a pan on the stove.

Bonus: you can freeze the extra patties for another meal!

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15 Minute Vegan Red Beans and Rice (No Oil)

Mon, 10 Aug 2020 14:52:35 GMT

We all want something that’s quick and easy for a weeknight dinner – but what if it could be healthy too? My vegan red beans and rice are the answer. Use organic canned beans, some prepped onion and bell pepper and it’s on the table in minutes. Serve over leftover rice or any grain that needs to be used up in the fridge!

Spoon carved by Faith Regn

Why is Monday red beans and rice day?

Red beans and rice originate from Louisiana. Women used to make red beans on Mondays while they did laundry and it has become a New Orleans tradition to have them every Monday.

Can red beans and rice be frozen?

One of the things I love about beans is that you can cook them and then freeze them for later. Even though in this recipe we are using canned beans to make this in minutes, you could use pre-cooked kidney beans that you froze as well.

One thing that I often do is freeze lunch portions of stews with the grain. So I would totally freeze any leftover red beans and rice ready to heat up!

Are red beans and rice supposed to be soupy or thick?

I’ve seen them both ways, but I like my beans thick and creamy!

What do I mean by creamy beans?

I’m a southern girl and grew up on pinto beans cooked down until the break down, but don’t quite turn into a puree. If you look at the photos in this post you’ll see what I mean <3

Spoon carved by Faith Regn

Are all red beans vegan?

Definitely not. Most traditional red bean recipes have some kind of animal product in them. If you are in a restaurant make sure to check with the chef before you order them!

Zatarain’s red beans are vegetarian, but not vegan. Also they are no gluten-free in case you needed to know.

Popeyes red beans are not vegan – they contain pork fat. If you happen to be there make sure to skip their green beans too because they contain turkey bacon. It is not a vegan friendly place.

Are red beans and rice gluten-free?

I haven’t seen any red bean and rice recipes that have gluten in them, but if you use a mix to make them look for a gluten-free symbol on the package because some additives and thickeners could contain gluten.

All my red bean recipes are gluten-free and super easy to make. Plus they are cheaper to make.

What do I eat with red beans?

You can served with your favorite long grain rice. I love serving with Instant Pot dirty rice or red rice. I highly recommend serving a gumbo with it too.

I have recipes for a butternut squash gumbo, jackfruit gumbo with black rice, or an IP mushroom gumbo.

How do I season vegan red beans and rice?

In the non-vegan version of traditional red beans and rice it gets its smoky flavor from a meat addition. You can still add that flavor and keep the dish vegan. Liquid smoke is your friend!

The animal fat makes the traditional version creamy, but I have a vegan trick up my sleeve. I mash some of the beans to create the same mouthfeel and creamy texture.

15 Minute Vegan Red Beans and Rice (No Oil)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery (or 1/2 teaspoon celery seed)
3 cloves garlic, crushed
2 to 3 teaspoons salt-free Cajun spice blend
2 (15.5 oz) cans organic kidney beans (drained with aquafaba saved)
liquid smoke, to taste (I used 1/2 teaspoon)

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Welcome Spring Vegan Menu Plan

Mon, 25 May 2020 22:12:00 GMT

It’s the next chapter of unpredictable weather, but that still doesn’t need to change up your dinner plans. This week there’s gluten-free apple teff pancakes for breakfast, quick and easy weeknight vegan dinners, and a few surprises for the weekend – including some mini vegan avocado chocolate cupcakes.

Happy Spring! It’s starting to feel a lot like summer here in NC, but I’m still enjoying the Spring produce and flowers.

Breakfast

Celebrate another awesome morning with these Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup. Great for weekends, holidays or any time you’d like a healthy breakfast that tastes like dessert.

You could make a double batch of pancakes and freeze them for later in the week, or for a weekend brunch coming up.

Monday Dinner

Feeling too tired to cook dinner? This Quick and Easy Weeknight Vegan Skillet with Cauliflower Rice, Black Beans & Kale comes together fast!

Tuesday Dinner

Never look at kale stems the same after you try this vegan Kale Stem Pesto from The CSA Cookbook by Linda Ly. Spread onto sandwiches and pizzas or stir into pastas and soups.

Wednesday Dinner

Want a hearty and filling one pot meal with the least amount of effort? This Vegan Instant Pot Lentils and Rice with Rutabaga is the recipe for you!

Thursday Dinner

Expand your Mexican menu with Vegan Mexico, with recipes like these slightly decadent Northern Mexico Chimichangas!

Friday Dinner

This Thai Red Curry Vegetables with Sweet Potato Rice is fun-to-make that is also quick and easy. This recipe is for one serving but you can quadruple it, and serve it to your whole family.

Saturday Dinner

Crepes aren’t easy to find once you go vegan, but my recipe for Vegan Gluten-free Teff Crepes can put them right back into your life.

Sunday Dinner

Vegan Potato-Stuffed Chiles Rellenos (with an Oil-free Option) is the most comforting Mexican food of all.

Dessert for the Week

These mini Gluten-free Vegan Chocolate Avocado Cupcakes will satisfy your chocolate cravings and are gluten-free, vegan, and have no refined oil.

Or you could try these Vanilla Gluten-free Vegan Pizzelles.

Bonus Beverage!

And here’s one more great recipe for the first strawberries of the year – Nancie McDermott’s strawberry shrub.

Don’t like strawberries? How about a nice Vegan Hazelnut Mocha Coconut Latte or Frappuccino?

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Kung Pao Cauliflower from Your Slow Cooker!

Sun, 17 May 2020 20:42:38 GMT

There’s a new kind of take-out in town – take (it) out of your slow cooker! This Kung Pao Cauliflower is so easy to make in your Crockpot and you can sub out seitan, chickpeas, or even cubed tofu for the cauliflower to make this dish your own. It’s the perfect plant based replacement for Kung Pao Chicken!

photo by Kate Lewis

It’s so easy to make Kung Pao Cauliflower in your slow cooker!

I know if may seem counter-intuitive to make a stir-fry in your slow cooker, but it’s time to think out of the box. Any recipe that isn’t full of super-quick cooking veggies can be converted to a slow cooker dish.

Want more vegan slow cooker recipes?

This recipe is from the Revised Edition of my first book, The Vegan Slow Cooker. Which has over 100 vegan and plant based recipes for your crockpot.

For the new edition, I added lots of new oil-free, gluten-free and other options to make this version much more inclusive.

Be sure to try my cabbage steak and potatoes and mushroom congee recipes from this book too!

How can I make this gluten-free?

In the recipe I suggest using coconut aminos, but I usually use gluten-free tamari in place of soy sauce.

Is this Slow Cooker Kung Pao oil-free?

Made as is, it is not. But just leave out the sesame oil and top with some toasted sesame seeds. Can’t have seeds? Leave them out too!

photo by Kate Lewis

More slow cooker recipes to try:

photo by Kate Lewis

What can I use in place of cauliflower?

That’s a great question. In fact, originally the recipe was Kung Pao seitan, but now I can’t have gluten, so cauliflower was my next choice.

But you could use a drained and rinsed can of chickpea, cubed firm tofu, or cubed tempeh. In a pinch potatoes would be delicious too ????

Kung Pao Cauliflower from Your Slow Cooker!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

This Chinese takeout inspired recipe gets its rich flavor
from the mushrooms and rice vinegar as well as a great crunch from the water
chestnuts.

Ingredients

SAUCE INGREDIENTS

3 cloves garlic, minced1 tablespoon (8 g) grated ginger
1½ cups (355 ml) water
¼ cup (60 ml) soy sauce (*use gluten-free **use coconut aminos)
¼ cup (60 ml) seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener
2 tablespoons (12 g) vegan chicken-flavored bouillon
¼ to ½ teaspoon red pepper flakes

SLOW COOKER INGREDIENTS

1 bell pepper, cored and diced
5 ounces (140 g) mushrooms, diced
1 can (8 ounces, or 225 g) water chestnuts, drained and diced
1 package (12 ounces, or 335 g) seitan, store-bought or homemade (page 238), diced (*sub 1½ cups chickpeas, cauliflower florets, or pressed tofu)

BEFORE SERVING INGREDIENTS

2 to 3 tablespoons (16 to 24 g) cornstarch
2 tablespoons (30 ml) sesame oil (*** leave out to make oil-free)
Steamed rice, for serving
Chopped peanuts, for serving

Instructions

The night before:
To make the sauce: Combine all the sauce ingredients and store in an airtight container in the fridge. Store the cut-up bell pepper, mushrooms, water chestnuts, and seitan in an airtight container in the fridge.

In the morning:
Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low for 7 to 9 hours.

30 minutes before serving:
Turn up slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. Right before serving, stir in the sesame oil. Serve over steamed rice, and top with the peanuts.

Notes

Gluten-free option* Soy-free option** No oil added option***

Homemade Vegan Irish Cream

Sun, 01 Mar 2020 17:30:00 GMT

Happy St. Patrick’s Day! In my pre-vegan days I loved Irish cream and while you can’t buy a Vegan Irish Cream at a store near you, it’s easy enough to make yourself. You can make a gluten-free version by using a gluten-free Irish whiskey like Jameson.

Is Baileys Irish Cream Vegan Friendly?

The regular Baileys Irish Cream kind does have dairy in it, but recently they came out with Baileys Almande which is 100% vegan.

But don’t worry if you can’t find it where you live, this recipe is very easy to make.

How Do I Make Vegan Irish Cream?

First you make a cashew cream and then add in some light coconut milk and brown sugar. Cooking it dissolves the sugar and gives us a chance to infuse the base with some spices and vanilla that really make this version stand out.

After it’s simmered and the spices are strained out, add the whiskey and almond extract. Store in the fridge for up to 2 weeks. Right now I’m freezing some in ice cube trays to make some frozen dessert cocktails later. I’ll keep you updated.

It does make about 4 cups so it’s a lot if you aren’t having a party. It’s great by its self, in coffee, or to use in dessert recipes that call for regular Irish cream.

How Do You Serve Vegan Irish Cream?

There are as many ways as your imagination! Try it straight up, over ice, in coffee, or over vegan ice cream.

Cashew Coconut Irish Cream

I’m sure it comes as no surprise that regular Irish Cream is not vegan. It was the cream in the title that tipped you off, right? But if you’ve seen any of my other recipes you know that you can make mock cream out of plant-based ingredients. Here we make our own from cashews.

1 cup raw cashews (soaked overnight then drained)
3 cups water
13.5 ounce can lite coconut milk
4 whole green cardamom pods
1 cinnamon stick
1 whole vanilla bean
1 cup brown sugar (or white or coconut sugar)
3/4 cup Irish whiskey like Jameson
1/2 teaspoon almond extract

Add the soaked and drained cashews to a blender with the 3 cups of water and blend for 3 to 5 minutes until smooth.
Pour through a fine mesh strainer into a bowl with a spout. (You can use the leftover cashew pulp in baked goods if you want to save it.)
Strain the mixture through the fine mesh strainer one more time into a large saucepan and mix in the coconut milk, cardamom pods, cinnamon stick in the pot together.
Scrape out the seeds from the vanilla bean and mix in the saucepan with the brown sugar.
Heat the mixture over medium heat until it just starts to boil, then turn to low. Whisk as it cooks so it does not burn on the bottom and simmer for 15 minutes. This will thicken up the mixture.
Strain the hot mixture through the strainer a final time into a bowl to remove the whole spices. Then stir in the whiskey and almond extract. Store in the fridge for up to 1 week.
Serve cold, over ice or in a hot or iced coffee. It’s also wonderful topping vegan vanilla ice cream.

More Recipes to Try

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Turtle Butter: Pecans, Chocolate, Dates and Maple Syrup

Thu, 27 Feb 2020 18:00:00 GMT

Pecans, Chocolate, and Dates – oh my! This is my new favorite spread and it’s good on just about anything. I enjoyed turtle butter on crackers, graham crackers and between 2 slices of whole wheat bread and grilled. Tell me how you are using it – I’m dying to know!

I always have pecans in my pantry because Cheryl gets a few pounds from her work at the holidays. If I’m really lucky a co-worker or two will donate their pecans to use too. Depending on where you live, pecans can be expensive.

When I was in my 20’s and lived in New York I went searching for some to make a chocolate bourbon pecan pie for a dinner party I was going to. I was shocked by the price of pecans and realized I wasn’t in North Carolina anymore. It was an ah-ha moment for me.

You can make this with just about any nut you have in your pantry. You might have to add a little more liquid, however it should be almost the same amount of all of the other ingredients.

I think this goes well with anything you think Nutella (or a vegan sub) would be welcome. I used it in The Kitchn’s Oatmeal Nutella Mug recipe in place of the non-vegan Nutella, and I loved it. Let me know what recipes you use your turtle butter in by commenting below. I can’t wait to hear!

The only time-consuming step is to cook the dates to soften them up. Really, that’s not much time at all. I used cacao powder because I have some in my pantry, but plain old cocoa powder would taste just as terrific. You can also add more maple syrup or dates if you’d like yours sweeter.

Turtle Butter: Pecans, Chocolate, Dates and Maple Syrup

gluten-free, soy-free, no added oil

10 dates
2 cups water (for cooking the dates)
2 cups pecans (toasted)
3 tablespoons [url]cacao powder∞http://www.amazon.com/gp/product/B00EKLPLU4/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00EKLPLU4&linkCode=as2&tag=healslowcook-20&linkId=HPWVNRWPYVMFISUC[/url] (or cocoa)
3 tablespoons maple syrup
pinch salt

Put the dates and water into a small saucepan and bring to a boil. Turn off heat and let sit for 15 minutes. This softens the dates and makes it easier to puree them.
Add the pecans, cacao powder, maple syrup and salt.
Add in the dates and 2 tablespoons of the cooking liquid.
Puree, scrape the bowl down and process until very smooth adding more cooking liquid if needed.

Make sure to taste it so you can add more maple syrup or cacao powder to make it just the way you like it. Store in the fridge and serve on crackers in paninis and any other way that makes you happy!

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Vegan Avocado Cashew Cream Cheese

Tue, 25 Feb 2020 18:00:00 GMT

I love bagels. There’s nothing better than a nice smear on an everything bagel. I really miss the fresh-baked bagels I got in my neighborhood when I lived in Brooklyn. There was a place that sold bagels wholesale, and you could smell the cinnamon raisin ones baking from blocks away.

It felt like you were doing something a little underhanded when you went through the back door into the huge room of ovens, men and cooling racks. Someone would eventually notice, and tell you what they were baking that night. It was a cash only endeavor, making it seem elicit.

As much as I romanticize about those bagels, I’m in North Carolina now. It’s not the bagel capital of the world, but the bagels are pretty decent here if you go to the right places. Hint: the right place is not the grocery store. I’ve found a bakery that makes a whole wheat everything bagel – which, in my opinion, is the perfect combo.

I’ve solved my problem of getting bagels, but there is another issue. Now that I don’t eat dairy I’ve found that I’m not very fond of most of the store-bought vegan cream cheeses. I created a homemade version using a perfectly ripe avocado I had on the counter.

Avocados are nature’s butter and makes your homemade vegan cream cheese more luxurious. I created my favorite garlic herb combination, but you make your favorite flavor by mixing in what you like. Be sure to try walnut agave, chopped olives or blended strawberry.

Garlic Herb Avocado Cashew Cream Cheese

Finally something worthy of your bagel! It will dress up a veggie sandwich too. The variations are endless. Leave out the herbs and garlic, try minced carrots and celery, minced olives, or even throw in some walnut and agave.

1/2 cup raw cashews
1 cup water
1 medium avocado
1/4 cup lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon granulated garlic or 1 minced clove
salt (to taste)

Soak the cashew in the water overnight or at least 2 hours.
Drain off any left over water that was not absorbed by the cashews. Add the drained cashews, avocado, lemon juice, Italian seasonings and garlic into a blender.
Blend until smooth, stop and scrape down the sides and repeat until the mixture is smooth.

Here are more spreads for your next brunch buffet:

Vegan Kale Stem Pesto
Easy Vegan Black-Eyed Pea Pecan Pate
Gathering Dreams’ Avocado Toast
Sun Dried Tomato Eggplant Spread
Trio of Vegan Halloween Spooky Spreads (they are still tasty all year round!)

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Artichoke Muffuletta Po’ Boys from Cook the Pantry

Sun, 23 Feb 2020 17:00:00 GMT

Photo by Ann Oliverio

I hope that you are having a wonderful holiday! I don’t know about you, but this time of the year wears me out. Robin Robertson’s new book, Cook the Pantry, is the perfect go-to cookbook for when you’re too tired to cook an elaborate meal. In fact, it’s great for a quick and easy meal out of your pantry anytime.

I have Robin’s recipe for Artichoke Muffaleta Po’ Boys that are perfect for a time out from all the festivities. Or you could triple the recipe and serve it to guests on a moment’s notice!

Robin has a chapter on cooking from your pantry and generally making your life easier in the kitchen. Then there’s soups, stews, chilis, salads, pizza, burgers, sandwiches, stovetop meals, pasta and a few sweet treats too!

What’s your go to from-the-pantry meal?

Artichoke Muffaleta Po’ Boys from Cook the Pantry

The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. (Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.)

3 scallions (chopped)
1 garlic clove (crushed)
1/3 cup pickled vegetables (well-drained)
1/3 cup pimiento-stuffed green olives (well-drained)
1 tablespoon olive oil
1 14-ounce can artichoke hearts, well-drained and halved
1/2 teaspoon Cajun spice blend
3 tablespoons Creole mustard
3 tablespoons vegan mayonnaise
2 small sub rolls
1 cup shredded lettuce
1 large tomato (thinly sliced)
Pickled sliced jalapeños
Tabasco or other hot sauce (to serve)

In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.
Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.
To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.

Here are some of my other favorite vegan sandwich options

Cajun French Fry Po’ Boy with Vegan Mushroom Gravy (Air Fryer and Oven Directions)
Cauliflower Po’ Boy Sandwiches
All Natural Carrot Dogs from The Easy Vegan Cookbook
Roasted Butternut Squash Burgers

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Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

Thu, 20 Feb 2020 18:00:00 GMT

I seem to have made Fridays my “what’s for brunch” posting day. Honesty, I start thinking about weekend brunch on the deck from about Wednesday. Tomorrow I’m ready to make my Enchanted Vanilla Pancakes with Chai-spiced Peach Compote. I got fresh peaches in my CSA and they are ready to go!

These pancakes are enchanted with the nutrition of beans – which should make you rest easy feeding them to your family. They also have whole wheat, oats, and ground flax-seed.

Why call them enchanted? It’s magical the way the most determined bean hater will not have a clue that their dreaded enemy is inside these innocent vanilla pancakes. That was part of the fun of writing The Great Vegan Bean Book – I love hiding good-for-you things in food for Cheryl!

Top them off with fresh peach compote to make it heavenly. Make a batch or two of the compote while peaches now, while they are in season. It freezes well, that way in the dead of winter you can pull some out to use and cheer yourself up. It works every time for me!

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

Chai-Spiced Peach Compote

5 peaches
1 teaspoon cinnamon
¾ teaspoon cardamom
¼ teaspoon allspice
¼ teaspoon nutmeg
Sweetener of your choice (to taste)

DRY INGREDIENTS

1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon salt

WET INGREDIENTS

1 ½ cups cooked white beans or 1 can (15 ounces, or 420 g), rinsed and drained
1 ½ cups unsweetened nondairy milk (vanilla, if possible)
½ cup rolled oats
2 tablespoons olive oil
2 tablespoons sugar or agave nectar
1 tablespoon ground flax-seed mixed with 2 tablespoons warm water
1 teaspoon vanilla extract

Compote Instructions

To prepare the compote, cut the peaches in half, remove the stone, and remove the peel. If the peaches are ripe enough the skins will peel off easily.
Cut into small pieces.
Add all of the compote ingredients to a saucepan and bring to a simmer over medium-high heat. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the fruit is cooked through.

Pancake Instructions

Mix the dry ingredients together in a large bowl.
Add the wet ingredients to a food processor and purée.
Add the purée to the dry ingredients.
Mix with a wooden spoon until thoroughly combined.
Heat a nonstick skillet over medium heat. You can cook a few pancakes at a time, but make sure not to crowd them in the pan.
Cook until you can see a few bubbles on the top and the edges are dry, then flip and cook a few minutes more until the pancake is cooked through.
Spoon Peach Compote onto pancakes and serve.

More Recipes to Try:

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Sloppy Buffalo Beans from The Great Vegan Bean Book

Tue, 18 Feb 2020 17:30:00 GMT

Photo copyrighted by Renee Comet

With the weather getting cooler, it’s time to add a vegan sloppy Joe to your menu plan. I’ve made sloppy Joes with tempeh, black eyed peas – but this one is made with cooked beans you can grab from the pantry or your freezer.

As you can guess from their title, Sloppy Buffalo Beans, is spicy from Buffalo hot sauce and chilled off with some homemade vegan ranch dressing. There are also little bits of chunky carrots and celery to add some crunch. It’s a bonus that these come together quick!

This recipe is from my book, The Great Vegan Bean Book.

Sloppy Buffalo Beans from The Great Vegan Bean Book

soy-free, gluten-free, oil-free option* This sloppy Joe variation from The Great Vegan Bean Book is a little bit spicy. If you’re family isn’t a fan of heat use less hot sauce or use a milder sauce in its place.

For the ranch dressing:

1/2 cup unsweetened vegan yogurt (coconut or soy)
3 tablespoons vegan mayonnaise
Juice of 1/2 lemon
1 teaspoon agave
1/2 teaspoon garlic powder or 1 clove garlic (minced)
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon each ground black pepper (smoked paprika, and onion powder)

For the kidney bean mixture:

3 cups cooked kidney beans or two 15-0unce cans (rinsed and drained)
1/4 to 1/2 cup cayenne pepper sauce or Buffalo hot sauce
or milder sauce of your choice (to taste)
2 tablespoons tomato paste
1 teaspoon dried thyme
1/4 to 1/2 teaspoon liquid smoke
1 clove garlic (minced)
1/2 cup Vegan Sour Cream or Cashew Cream
4 whole wheat buns (lightly toasted)
Minced carrot and celery (for serving)

To make the dressing, mix all the ingredients and store in the fridge until ready to serve.
Add the kidney beans, hot sauce, tomato paste, thyme, liquid smoke, and garlic to a saucepan and cook over medium heat until the garlic mellows, about 5 to 10 minutes. Add the sour cream and heat thoroughly.
Serve over the toasted buns open-face style topped with the carrot and celery mixture and the ranch dressing. If you have some unexpected guests, serve as a regular sandwich and the filling will stretch up to eight sandwiches.

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Cauliflower Po’ Boy Sandwiches

Sun, 16 Feb 2020 18:00:00 GMT

Photo by Ann Oliverio

This is my favorite recipe from The Easy Vegan Cookbook. I love cauliflower everything, but batter it up, bake it, and make a po’boy and cauliflower turns into magic!

I was on a live Cook the Book show with Denise Vivaldo and Jenni Field. The live show is over, but you can still watch the video HERE any time you want to.

Cauliflower Po' Boys from The Easy Vegan Cookbook

Living in New Orleans makes you think anything can be made into a sandwich. After all, if you can have a French fry po’ boy, why not one made of cauliflower? Please note that the cauliflower will be bone dry after it’s roasted, so it will need to be “dressed” in some kind of saucy condiment. In New Orleans, if you order a sandwich “dressed,” that means you want mayo, lettuce and tomato.

1/2 head cauliflower (broken into florets)
1/2 loaf soft French bread (cut into 4 pieces depending on loaf size (*use gluten-free bread))

Dry Mix

1/2 cup 62.5 g white whole-wheat flour or regular whole wheat (*use a gluten-free flour blend)
1/4 cup 30.5 g cornmeal
1 tablespoon Cajun seasoning blend
2 teaspoons 3.3 g nutritional yeast
1 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper

Wet Mix

2 tablespoons 30 ml unsweetened nondairy milk
1 tablespoon 15 ml not-too-hot vinegar-based hot sauce such as Texas Pete or Louisiana Hot Sauce

Spicy Mayo

1/4 cup 60 g vegan mayo or vegan sour
1 1/2 teaspoons 7 ml garlic Tabasco or the hot sauce you used in the wet mix
1/2 teaspoon dijon mustard

Preheat the oven to 350°F (177°C). Spray a large sheet pan with oil (**or line with parchment paper). Set aside.
Combine the dry mix ingredients in a small mixing bowl and the wet ones in a separate bowl. Toss the cauliflower florets in the wet mixture then transfer to the dry mixture and coat well.
Spread the florets on the sheet pan and roast for 20 to 30 minutes, turning every 10 minutes. Cook until the cauliflower is tender and is easily pierced with a fork.
While the cauliflower roasts, mix the mayo ingredients together. If the French bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.
Spread a thick layer of the spicy mayo (**use mustard or tofu sour cream) on both sides of the bread, then layer with the cooked cauliflower. You can top with more hot sauce, lettuce and tomato.

These are addictive. Make a double batch and freeze some for another time. Just reheat in a 350°F (177°C) oven until warm.

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Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream

Thu, 13 Feb 2020 17:00:00 GMT

Celebrate the weekend with these Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream. They’re made with teff flour and are gluten-free too. Plus they make an amazing brunch dish or a lovely Valentine’s Day dessert.

Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.

Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream

These delicious little blintzes are perfect for a fancy brunch or a romantic dessert. You can use the sweetener of your choice, to taste, if you are avoiding sugar. Want to make these on a moment’s notice? Cook the nuts in separate pans covered with water for about 10 minutes to soften them up. That way you can use them without waiting!

Filling Ingredients:

½ cup raw cashews (soaked overnight then drained)
½ cup unsweetened nondairy milk
3 tablespoons sugar
1 teaspoon apple cider vinegar or lemon juice
1 teaspoon vanilla
½ teaspoon salt
1 ½ cup raw skinned slivered almonds (soaked overnight then drained)

Crepe Ingredients:

2 tablespoons ground flaxseed mixed with ¼ cup warm water
2 cups unsweetened nondairy milk
¼ cup plus 2 tablespoons vegan sugar
1 tablespoon mild oil
1 teaspoon vanilla extract
¾ cup Brown Maskal Teff™ flour
¼ cup tapioca starch
¼ cup brown rice flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
Spray oil to use in pan

Add the cashews, nondairy milk, sugar, vinegar, <g class=”gr_ gr_86 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep” id=”86″ data-gr-id=”86″>vanilla</g> and salt to your blender and blend well. You will need to stop and scrape down the container a few times.
Once smooth, add the almonds and blend again until mostly smooth. You don’t want any large pieces, but it will be a little bumpy like ricotta. Set aside.
Mix the flaxseed mixture, nondairy milk, oil and vanilla in a medium bowl.
Mix the teff flour, tapioca starch, brown rice flour, cocoa powder, baking powder, and salt <g class=”gr_ gr_73 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”73″ data-gr-id=”73″>into</g> a small bowl and stir well.
Add the dry mixture to the wet and whisk until smooth.
Spray some oil lightly on a medium saute pan and heat pan over medium heat.
Once hot, measure out ¼ cup batter, remove skillet from heat, pour the batter in, swirling the <g class=”gr_ gr_76 gr-alert gr_gramm gr_run_anim Style only-del replaceWithoutSep” id=”76″ data-gr-id=”76″>the skillet</g> to coat the bottom evenly.
Cook first side for about 3 minutes. The edges will begin to pull away from the pan.
Carefully flip the crepe using your hands or a spatula and cook another minute.
Place on a plate and repeat until all the crepe batter has been used.
Fill each crepe with the vanilla nut cream filling and roll up. Serve topped with powdered sugar, berries, or chocolate sauce.

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A Vegan Valentine: Lavender Rose Baked Vegan Donuts

Tue, 11 Feb 2020 17:00:00 GMT

It’s getting close to Valentine’s Day – are you ready? If someone you want to give a treat to is avoiding sugar, this recipe for Lavender Rose Baked Vegan Donuts is for you.

These Lavender Rose Baked Vegan Donuts are the perfect Valentine’s breakfast, afternoon snack, or even a cute dessert. The best part is, you won’t feel deprived at all even though you’re eating healthy baked donuts!

Do You Need a Special Pan to Make Baked Donuts?

Yes, there is a donut baking pan that you will need to have. They come in 2 sizes mini and regular. They have donut shaped holes which help the batter keep its shape.

Is All Corn Starch GMO?

You can buy organic cornstarch that is not GMO. I know that this is a concern for some of you, but you can get organic online and I’ve found it in Whole Foods stores too.

I used cornstarch as my powder base because it’s used in regular powdered sugar. You should be able to use arrowroot or another base if you want.

What Does Culinary Rose Petals Mean?

I also grind culinary rose petals and mixed into my homemade powdered stevia to give it a slight pink tint. Since there are a lot of roses grown for floral uses those may be sprayed with things that aren’t okay to ingest.

Culinary means it’s for cooking and that they are safe to eat.

How Do I Make Vegan Baked Donuts?

Lavender-Rose Donuts

Yield: 12 mini donuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

It’s getting close to Valentine’s Day – are you ready? If you or someone you want to give a treat to is avoiding sugar, this recipe for Lavender Rose Baked Donuts is for you. You can also substitute sugar to make this without stevia, or use the sweetener of your choice.

Ingredients

wet ingredients:

3/4 cup unsweetened non-dairy milk
1 tablespoon agave nectar
1/2 teaspoon apple cider vinegar
1/4 teaspoon stevia
1/2 teaspoon lavender extract
1/4 teaspoon rosewater

dry ingredients:

1 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Instructions

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it's mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. (If you don't wait they will stick in the pan even though you oiled it.)
Take donut by the top and dip the bottom into the rose powdered stevia (recipe below). You may have to rub it in a bit to get it to stick. (Why the bottom? It has more moisture on it from cooling in the pan.)

Rose-Powdered Stevia

Yield: 2 tablespoons

Prep Time: 5 minutes

Total Time: 5 minutes

If you are avoiding sugar completely you can use this homemade powdered stevia on other baked goods too. Make a plain version by leaving out the rose.

Ingredients

Instructions

Mix all the ingredients together with a spoon or in a mortar and pestle until it's finely ground and looks like powdered sugar.

More Recipes to Try

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Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup

Sun, 09 Feb 2020 18:00:00 GMT

These gluten-free apple teff pancakes with homemade date caramel syrup are a great way to baby yourself, celebrate fall, and feed yourself a refined-sugar-free treat.

I don’t know about you, but this autumn I need to get back into a healthy routine. Breakfast is a great place to start treating yourself well.

Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.

These apple teff pancakes will have you jumping out of bed. They are full of whole grain fiber and fresh chopped apples.

Add a drizzle of vegan caramel sauce and it tastes like you’re having dessert for breakfast. But much, much healthier.

Other Ways to Use Date Caramel

Add a tablespoon to your tea or coffee
Drizzle over your morning oatmeal
Mix in nice cream

More Vegan Teff Flour Recipes

Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup

What if you could have a caramel apple for breakfast? These teff pancakes are my healthier version that you really can start your day with. The pancakes are full of whole grains and can be made with no added oil. They are sweetened with fresh apples and a little of the date caramel syrup. Try them in the morning before you head out to the fair or go on a long autumn walk.

Date Caramel Syrup Ingredients:

1 cup chopped dates
1 1/2 cups water (more if needed)
2 teaspoons vanilla

Wet Ingredients:

1 cup unsweetened nondairy milk
2 tablespoons ground flax mixed with 1/4 cup warm water
1 tablespoon mild oil (optional)
2 tablespoons date caramel syrup or maple syrup
1 teaspoon vanilla extract
1 cup peeled and minced fresh apple

Dry Ingredients:

1 cup Maskal Ivory Teff Flour (or brown teff flour)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Make the Date Caramel SyrupAdd the dates and water into a small saucepan and bring to a boil. Then turn the heat to low and simmer for 5 minutes.
Carefully pour into your blender with the vanilla and blend until smooth. Add extra water, ¼ cup at a time, to thin the syrup if it’s too thick.
Make the PancakesAdd the nondairy milk, flax mixture, oil (if using), sweetener of choice, vanilla to a mixing bowl and mix well. Then stir in the minced apple.
Mix the Maskal Ivory Teff Flour, baking powder, cinnamon, and salt in a separate medium-sized mixing bowl.
Heat a nonstick skillet over medium heat. Add the wet mixture to the dry and mix well. The batter mixture will be thick, but you can thin it by stirring in some extra water a tablespoon at a time as you need it.
Scoop a heaping ¼ cup of batter and spread in a thick circle and cook until the bottom edges start to look dry. Flip and cook on the other side until it browns. Repeat until all the batter is cooked.
Serve topped with Date Caramel Syrup or maple syrup if you prefer.

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